Before we use the cake mix (since we’re not baking it), we need to make sure it’s safe to eat. Pour the dry strawberry cake mix into a microwave-safe medium bowl. Microwave in 30-second bursts, stirring well between each round.
Continue until the cake mix reaches an internal temp of 165ºF. (This usually takes about 1.5 to 2 minutes total.)
Let it cool completely before adding it to the cream cheese.Why this step matters: Cake mix can contain raw flour, and heat-treating it helps eliminate any potential bacteria. It’s a quick step that keeps everything safe for snacking. Grab a large mixing bowl and your electric mixer. Beat the softened cream cheese until it’s smooth and fluffy.
Slowly add the cooled cake mix, about 1/4 cup at a time. Keep mixing until everything is fully incorporated and you have a soft, smooth dough.
Pop the dough into the fridge and chill for 1 hour. This will make rolling so much easier and help the truffles hold their shape.
Line a baking sheet with parchment paper.
Place your pink and red sanding sugars into separate bowls or plates. Use a cookie scoop or spoon to portion out dough into 2-inch balls.
Roll each ball between your palms to make it nice and round.
Then roll it in the sanding sugar until completely coated.
Place finished truffles onto the baking sheet.Optional tip: You can roll half in pink and half in red for a pretty party platter. Or swirl the two sugars together for a fun ombré effect! Once they’re all sugared up and looking fabulous, pop the baking sheet into the fridge for another hour to firm up.
After that, they’re ready to eat or store for later!
